Thai Coconut Tofu Soup

Serves 4

Ingredients:

• 1 pound extra firm tofu, pressed, cut into cubes
• 2 tablespoons tamari sauce
• 1 tablespoon brown sugar
• 1 clove garlic, minced
• 3 cups vegetable broth
• 2 stalks lemongrass, crushed
• 1 (2-inch) fresh ginger, peeled, minced
• Zest of 1 lime, cut into long strips
• 3 cups coconut milk
• 8 ounces sliced mushrooms
• Juice of 2 limes
• 2 Thai chiles, thinly sliced
• 3 tablespoons minced fresh cilantro plus more for garnish
• Steamed jasmine rice to serve

Directions:

1. In a medium bowl, combine tofu, tamari, brown sugar, and garlic.
2. In a large saucepan, combine broth, lemongrass, ginger, and lime zest. Bring to a boil.
3. Lower heat and simmer for 10 minutes. Stir in coconut milk and mushrooms and bring soup back to a simmer.
4. Gently toss tofu and add to the soup. Stir in lime juice, chiles, and 3 tablespoons cilantro. Simmer for 5 minutes.
5. Ladle into bowls and garnish with cilantro. Serve with rice.